I make these in the summer with fresh corn.
These fritters go great along with a bowl
of fresly made tomato and bell pepper salsa.
Ingredients:
1 egg
1/4 c. milk
1 c. Bisquick
1 can whole kernel corn, drained
Black pepper
Directions:
Blend together egg, milk, and Bisquick.
Stir in corn. Add pepper to taste.
In a wok or frying pan, heat 2 inches vegetable oil.
Using 2 teaspoons, gently drop a rounded teaspoon
of fritter batter into hot oil.
Fry 6-8 fritters at a time,
turning until golden brown. Drain on paper towels.
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